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in a large sauce pot, place cauliflower, garlic cloves, water, almond milk and sea salt. cover and bring to a boil, then reduce heat and simmer for 12-15 minutes (until tender), stirring occasionally. drain cauliflower and reserve the cooking liquid!
pureé in food processor until smooth. (i have a 9-cup food processor, however you may want to pureé in 2 batches if yours is smaller. handheld blender would also work if you don’t have a food processor.) with motor running, add back in 1/2 cup of cooking liquid, olive oil, pepper, garlic salt, and nutritional yeast. adjust seasoning to taste. yields 3-4 servings.
serve hot, top with fresh chopped herbs, bits of bacon, and shredded cheese (according to your preferences/diet.)
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